O ~ Oatmeal - Cranberry Cookies

I was cleaning up my pantry before I left to India and saw that I had some leftover oats that needed to be finished. Luckily I also saw a recipe that used oats, on a bag of dried cranberry packet that I had bought at a local whole sale club. And so I tried that cookie recipe and oh boy, I was glad that I tried. My daughter was completely sold and the whole batch was gone in less than two days. After she finished the batch, she was asking whether I would bake another batch to share it with her cousins in India. And so this is a kid approved recipe. 

Ingredients: (I had about 1&1/2 dozen cookies)
3/4 cup old-fashioned oats
3/4 cup all purpose flour
1/2 tsp  baking soda
1/4 tsp salt
1/3 cup brown sugar
1/3 cup softened butter / margarine
1 Tbsp flax meal + 3 Tbsp warm water 
1/4 cup sweetened dry cranberries
1/4 cup white chocolate chips / chunks
Method:
* Mix flax meal and water in a small bowl and keep it aside for about 5 minutes.
* Combine oats, flour, salt and baking soda in a bowl.

 * Using an electric mixer, beat together butter / margarine and sugar in a bowl until light and fluffy. Add the flax meal solution and mix well.

* Add the oats mixture to it in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks if using.

* Preheat oven to 375 deg F.
* Drop a tablespoon of batter onto the cookies sheet and lightly flatten it. Repeat the procedure with the remaining dough.

* Bake for 10 - 12 minutes or until golden brown. Cool on a wire rack.

Note:
1. The original recipe had white chocolate chunks but I added chocolate chips as my daughter won't touch the white chocolate.
2. This was originally an egg based recipe. If you prefer to use an egg, use it in place of flax meal solution.
3. The recipe recommended to drop a teaspoonful of batter onto the baking sheet and I noticed that they were not spreading. They remained a ball after baking though they were crunchy as they needed to be. And so I flattened tablespoonfuls of batter.
4. Also I baked a few initially to see how they turn out. In the meantime, I found the batter to be too dry and added 2 Tbsp of milk to the batter (Pictured above.) for the next batch. I noticed that after the first batch came out, there was nothing wrong with the batter and the cookies came out perfect in the mentioned 10 - 12 minutes. The extra milk added batter  cookies took a few minutes longer to bake but they turned out perfect too. And so the lesson learnt is even though the batter seems to be dry, don't be tempted to add extra liquid.
5. And also the original recipe had 1/3 cup each of cranberries and chocolate chips and I found the quantity too much and have reduced it to 1/4 cup each.

Logo courtesy : Preeti

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